Thursday, August 28, 2008

Macarons with vanilla-honey buttercream

Have you ever had macarons? They are the most delicious thing I think I have ever eaten. They're like clouds, they're magic. They're naturally gluten-free, which makes them even better. I've made them a few times, and I can't believe I haven't written about them. Mmmmmm. Don't be daunted by the egg white situation, it's really not hard to work with egg whites as long as you have at least a hand mixer. I certainly don't have the arm strength to whip egg whites by hand. Go make them right now!!!! You can also skip the buttercream if you are lazy or dont enjoy consuming sticks of butter (whatever, I'm not here to judge) by filling the cookies with jam.

OH! And check out the neat "Visit a Random Gluten-free Blog" button on the right! Click here to add it to your page.

Macarons with vanilla-honey buttercream
Macaron recipe from Gourmet, buttercream my own
2/3 c almond flour (pulse some almonds in your coffee grinder or food processor)
1 1/2 c confectioners sugar
1 t vanilla (or vanilla powder)
3 egg whites, room temperature
1/4 t salt
3 T granulated sugar

Beat egg whites with salt to soft peaks. Meanwhile, (if you have a stand mixer, otherwise do this next) sift your almond flour, vanilla powder (if using) and confectioners sugar. Beat into the egg whites the granulated sugar, a tablespoon at a time. Increase speed to high and beat until whites are stiff and glossy. Add vanilla, (if using) and stir in on low speed. Fold in the almond flour mix by hand, until just mixed. Ready 2 cookie sheets, lined with parchment paper or silpats. Fill a pastry bag or plastic bag with your gloppy cookie mix, and cut a small hole in the tip of the bag if using. Pipe small circles a little bigger than a quarter onto each sheet, about an inch apart. Let sit for about an hour. Preheat oven to 300. When the oven is hot, put in one sheet of cookies*. Bake for 20 minutes, removing earlier if they start to brown. Cool on pan, and repeat with remaining cookies.

*The recipe I used said to bake them both at the same time, but the point of macarons is their little feet. The bottom sheet in my oven didn't have feet, so I would recommend cooking them seperately.

Vanilla-honey buttercream
1 stick butter, softened
1 c confectioners sugar
1 t vanilla or vanilla powder
1 T honey

Mix everything together until smooth. If it's not thick enough, add more confectioners sugar. Spread on cooled cookies, then make sandwiches.


  1. Girl you are cooking like crazy! I can't wait to try these, especially!

  2. I'm trying to keep from going crazy being trapped in the house!! These are my favorites!!

  3. Anonymous10:16 AM

    Hey! I am new to your blog and just made these. HOLY CRAP! They are fabulous. I actually made two batches over the weekend.